Prep Time:  30 minutes | Cook Time: 20 minutes | Serves: 4-6

Walnuts, rich in heart healthy mono saturated fats and antioxidants are a flavorful addition to protein & fiber rich lentils.  Add in your favorite taco seasonings for a plant based taco style filling. Serve this filling

warm or at room temperature.  Stuff it into romaine lettuce leaves, endive or wrap it up in napa cabbage leaves for a gluten & grain taco. Top it off with guacamole, chopped red onion and salsa


  • 2 Tablespoons, coconut Oil
  • 1 small onion, small dice
  • 3 cloves  Garlic, minced
  • 1 each  Red or orange pepper, small dice
  • 2 Cups  French lentils, cooked, rinsed and drained
  • 1 cup  walnuts, toasted
  • 1 Tablespoon  cumin, ground
  • 2 teaspoon  oregano
  • 1 teaspoon  chili powder
  • 1/4-1/2 teaspoon cayenne pepper for some spice
  • Large handful Dill – coarsely chopped
  • 1/4 cup   sundried tomato, chopped into small pieces
  • 1 teaspoon  natural salt


  1. Heat medium saute pan, add coconut oil and saute onion, garlic and peppers for a few minutes until softened.
  2. Add french lentils, stir to combine.
  3. Add cumin, oregano, chili powder, cayenne, sundried tomato and salt and saute for 2-3 minutes longer.
  4. Place toasted walnuts in food processor fitted with S blade and pulse a few times to break down into chunky pieces.
  5. Place lentils and vegetables in food processor fitted with S blade.  Pulse a few times to combine, do not puree, you want filling to be chunky.
  6. Taste and add any extra seasonings as needed.
  7. Serve taco filling in your favorite wrap, taco shell or grain free lettuce wrap and add toppings.

Chefs notes:

Add in a generous handful of chopped fresh cilantro  to filling.  Top with chopped tomato , avocado or salsa